This chutney brings together the sweetness of mango, the creaminess of coconut milk, and the fresh zing of lime zest. It’s easy to make and a great addition to a variety of dishes. Perfect for pairing with grilled meats, curries, or even just as a spread on naan, pappadams, or bread. Simple ingredients, but packed with flavor.
Mango, Lime & Coconut Chutney
Equipment
- 1 Blender
Ingredients
- 200 ml full-fat coconut milk
- 200 mg fresh mango, peeled and chopped
- 50 g dried unsweetened chopped mango
- 1 large garlic clove
- 1/2 tbsp zest of 1 lime (around 1/2 tsp)
- 1/4 tbsp ground turmeric (or fresh peeled turmeric)
- 50 ml water
- 1/4 tbsp black pepper
- 1/2 tbsp salt
Instructions
- Heat the coconut milk in a small saucepan.
- Add the dried mango, garlic, turmeric, black pepper, fresh mango, lime zest, and salt. Bring to a boil, then cover and simmer for about 10 minutes, or until the dried mango softens. Let it cool.
- Transfer the mixture to a blender and blend until smooth and creamy. You may need to add about 50 ml of water to achieve the right consistency. Stir in the finely diced red onion.
- Pour the chutney into a bowl, cover it, and chill for 1-2 hours before serving.
Notes
- Adjust sweetness: Depending on the ripeness of your mangoes, you may want to adjust the sweetness by adding a little honey or sugar if needed.
- Consistency: If the chutney is too thick after blending, add extra water, a tablespoon at a time, to reach your desired consistency.
- Spice level: If you prefer a spicier chutney, feel free to add a pinch of chili powder or fresh chopped chili to the mixture.
- Storage: This chutney can be stored in an airtight container in the fridge for up to 5 days.
- Serving suggestion: Great as a side dish with grilled meats, curries, or served alongside naan, pappadams, or rice.
- Vegan option: This recipe is naturally vegan, making it perfect for plant-based diets.